I Make This Shortcut Elote Cornbread on Repeat All Summer Long

It’s quick and easy to make and a total crowd-pleaser.

By
Anne Wolf
Anne Wolf
Anne Wolf
Anne Wolf is a professional chef, food writer, R&D specialist, and chocolatier. After working in restaurants across the country, Anne shifted to recipe development and food science at America's Test Kitchen and is currently featured on Simply Recipes.
Learn about Simply Recipes' Editorial Process
Published July 28, 2025
Anne Wolf
A basket of sliced cornbread on a blue cloth accompanied by a dish of sauce

Simply Recipes / Shilpa Iyer

Every summer, I fall into the same self-imposed trap over and over again. I get invited to a backyard BBQ and excitedly over-promise to bring some bespoke, "cheffy" dish to the party. Like clockwork, something inevitably comes up (whether it’s too-fun-to-miss patio cocktails or the latest episode of The Last of Us), preventing me from executing my grand culinary plans.

Without fail, I turn to my tried-and-true cornbread mix glow-up: elote cornbread. A standard boxed mix plus a few basic stir-ins later, and I stroll into the party (fashionably late, of course) carrying a tray of (lazy) chef-crafted cornbread that never disappoints.

What Is Elote?

Elote is a beloved Mexican street food consisting of corn on the cob that’s charred to perfection on the grill, slathered with a vibrant lime and chile-infused crema, and topped with crumbled cotija cheese or queso fresco.

Growing up in the Southwest, any street fair, swap meet, or carnival felt incomplete without the smoky aroma of elote stands, always surrounded by crowds eagerly waiting for their char-broiled, handheld snacks.

Baking dish with sliced cornbread pieces a few stacked on top

Simply Recipes / Shilpa Iyer

Choosing the Right Cornbread Mix

I always keep a package of Marie Callender's Honey Butter Cornbread Mix in my pantry. It only requires adding water to deliver miraculously tender, golden cornbread in an instant. To say that my girl Marie has pulled me out of a few pickles would be an understatement—she’s saved my bacon more than once.

That being said, feel free to use your preferred brand of cornbread mix here, but omit the water in the recipe below and include the ingredients your mix calls for instead.

Swaps and Substitutions

  • I prefer queso fresco over cotija cheese in this recipe for its creamier texture and milder flavor, but you can simply substitute crumbled cotija or feta cheese in its place. 
  • If you can’t find frozen charred corn, you can use an equal amount of drained canned fire-roasted corn instead.
  • If you’re not a fan of heat, omit the hot cherry peppers or swap in pickled sweet cherry peppers instead.
  • If Tajín Clásico chile-lime seasoning isn’t available, any chile-lime seasoning will work in the crema.
A basket of cornbread pieces with a small bowl of dipping sauce nearby

Simply Recipes / Shilpa Iyer

More Southwestern Sides and Sips

Shortcut Elote Cornbread

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 12 servings
Yield 1 (8x8-inch) cornbread
Cook Mode (Keep screen awake)

Ingredients

For the cornbread

  • Nonstick cooking spray

  • 1 (16-ounce) package Marie Callender's Honey Butter Cornbread Mix

  • 1 1/2 cups water

  • 1 cup frozen charred corn, thawed

  • 2/3 cup (4 ounces) coarsely crumbled queso fresco

  • 1/4 cup pickled hot cherry peppers, drained and chopped

For the chile-lime crema (optional)

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 4 teaspoons Tajín Clásico chile-lime seasoning

Method

  1. Preheat the oven to 375°F.

    Spray an 8x8-inch square baking dish or pan with nonstick cooking spray.

  2. Make the batter:

    In a large bowl, combine the cornbread mix and water and whisk until smooth. Gently fold in the thawed corn, crumbled queso fresco, and pickled peppers, being careful to not break up the cheese too much. Transfer the batter to the greased baking dish and smooth over the top.

  3. Bake:

    Bake until golden brown on the top and edges and a toothpick inserted in the center comes out clean, 30 to 35 minutes, rotating halfway through the baking time.

  4. Make the Chile-Lime Crema (optional):

    While the cornbread is baking, in a small bowl, stir together the mayonnaise, sour cream, and Tajín seasoning. Store in the fridge until ready to serve.

  5. Cool and serve:

    Let the cornbread cool for 10 to 20 minutes to serve warm, or let cool to room temperature, about 1 hour. Cut into squares and serve with the crema, if using.

    Fully cooled cornbread can be wrapped in plastic wrap and stored in the baking dish at room temperature for up to 2 days or refrigerated for up to 5 days. The crema can be made in advance and refrigerated in an airtight container for up to 1 week.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
200 Calories
7g Fat
30g Carbs
5g Protein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 200
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 7mg 2%
Sodium 381mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 5g
Vitamin C 8mg 39%
Calcium 78mg 6%
Iron 1mg 6%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.